Breakfast
2
Eggs Scrambled
1
Cup Spinach in Eggs
1/2
Grapefruit
Coffee
(can add 1 tps plant based unsweetened milk-no sugar) or** Bulletproof Coffee
Lunch
Dinner
1 Cup Tossed
Salad Mix1 Tbsp Vinegar & Oil Salad Dressing
Ginger Citrus Skillet Chiken--Double this Recipe
1 Cup Honeydew Melon
Day 2
Breakfast
Egg Muffins--Double for snacks
fresh berries
Lunch
½
cup zuccini
½
cup tomatoes
½
cup eggplant
Sauted
together
Leftover Ginger Citrus Skillet Chicken
Dinner
Chicken Strips with Honey Mustard Sauce Double Recipe for 2 meals
Grilled Asparagus
Grilled Asparagus
Day 3
Breakfast
Lunch
Leftover
Chicken Tenders
½
sweet potato
1
cup cubed watermelonDinner
Green Beans cooked with olive oil and garlic
Meatballs with pasta sauce
Day 4
Breakfast
2 Scrambled Eggs
1/2 Grapefruit
1/2 avocado
turkey bacon
Lunch
Picnic Chicken Salad Double this recipe
Green Salad
Dinner
Garlic Herb Crusted Pork--Need Leftovers of this
Roasted Asparagus
Day 5
Breakfast
Almond Flour Pancakes
Lunch
Picnic Chicken Salad
Green Salad
Dinner
Grilled Chicken marinated in Balsamic Vinegar & Oil
-saute in pan
1/2 sweet potato
green salad
Day 6
Breakfast
2 Eggs Scrambled
1 Cup Spinach in Eggs
1/2 Grapefruit
Lunch
3
Lettuce wraps with Roast beef or turkey & Veggies
Stoneground
Mustard
Dinner
Barbecued Sirloin in Dijon
Steamed Veggies
**Bullet Proof Coffee-1Tbsp grass fed butter (kerigolds) + 1 Tbsp coconut oil + high quality, organic coffee. Put in blender, froth and enjoy.
Approved
Snacks:
Raw
nuts
Raw
veggies
nut
butters with apples
Trail
Mix
Green
Smoothies
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